| | Directions | BROWNIE BASE
- Cream together the sugar, butter, and vanilla.
- Add the eggs one at a time, beating the mixture after each addition.
- Stir the salt into the flour.
- Alternating between the two, add the flour mixture and the chocolate syrup to the creamed mixture.
- Bake at 350ºF in a greased 9- x 13-inch pan for 12 to 15 minutes. Cool the base before topping with the mint layer.
MINT LAYER
- Combine the butter, cream de menthe, vanilla pudding, and powdered sugar. Beat until firm.
- Pour this mixture over the cooled brownie base.
GLAZE
- Melt the chocolate chips and butter (on the stovetop or in the microwave).
- Cool the chocolate glaze mixture slightly; then pour the glaze over the mint layer.
- Let the glaze set before cutting the brownies into squares. Keep refrigerated.
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Cook Time: 15 minutes
Container: 9- x 13-inch baking pan
|  | | Ingredients | | - | | BROWNIE BASE |
| - | | 1 cup sugar |
| - | | 1/2 cup butter |
| - | | 1 teaspoon vanilla |
| - | | 4 eggs |
| - | | 1 cup flour |
| - | | 1/2 teaspoon salt |
| - | | 1 can chocolate syrup |
| - | | MINT LAYER |
| - | | 1/2 cup butter |
| - | | 3 tablespoons creme de menthe |
| - | | 2 tablespoons vanilla instant pudding |
| - | | 2 cups powdered sugar |
| - | | GLAZE |
| - | | 1 cup chocolate chips |
| - | | 6 tablespoons butter |
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